Spring pasta with pea pesto and Manchego cheese

Name: Spring pasta with pea pesto and Manchego cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g frozen broad beans; 500 g green asparagus; 1 collar Spring onions; 1 glass (314 ml) whole artichoke hearts (in stock); 120 g Manchego cheese (piece); 1 Onion; 3 TABLESPOONS Olive oil; 300 g frozen peas; 7-10 Tbsp salt, pepper, sugar; 200 ml dry white wine; 400 g Pasta (e.g. bavette)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g frozen broad beans
500 g green asparagus
1 collar Spring onions
1 glass (314 ml) whole artichoke hearts (in stock)
120 g Manchego cheese (piece)
1 Onion
3 TABLESPOONS Olive oil
300 g frozen peas
7-10 Tbsp salt, pepper, sugar
200 ml dry white wine
400 g Pasta (e.g. bavette)

Directions

1
Defrost the beans and remove from the skin. Wash the asparagus and cut off the woody ends. Cut asparagus into 2-3 cm long pieces. Clean and wash spring onions and cut into rings. Drain the artichokes and cut them into quarters.
2
For the pesto, peel and finely dice the onion. Heat 1 tablespoon of oil and fry the onion until transparent. Add the frozen peas and steam for about 2 minutes. Season with salt, pepper and sugar. Deglaze with wine, bring to the boil and simmer for about 2 minutes.
3
Puree with a hand blender.
4
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Heat 2 tablespoons of oil in a frying pan. Fry the asparagus and beans for about 5 minutes while turning.
5
Fry spring onions and artichokes for 1-2 minutes. Season with salt and pepper. Stir in pea pesto, bring to the boil and season to taste.
6
Drain the pasta and put it back into the pot immediately. Fold in the vegetable sauce. Arrange noodles and sprinkle with cheese.